Baked Cauliflower Cakes
For All Stages of the ITG Diet Plan
Difficulty
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Ingredients
For 6 Servings(s) (
)
Recipe
- 0.33 cup(s) Fresh Chives, thinly sliced
- 2 tablespoon(s) Olive Oil
- 1 Large Head of Cauliflower
- 1 teaspoon(s) Dried Basil
- 3 Garlic Cloves, minced
- 2 Eggs
- 1 teaspoon(s) Salt, divided
- 0.5 teaspoon(s) Black Pepper
Baked Cauliflower Cakes Directions
- Preheat oven to 400 degrees.
- Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.
- Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
- Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
- Transfer the cauliflower back into the first bowl used and mix with chives, garlic, olive oil, basil, black pepper, eggs and remaining ½ teaspoon of salt.
- Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
- Bake for 35-40 minutes, until golden brown.
- Let the hash browns cool for about 15 minutes until they have set.
- **Frozen Cauliflower rice can be used- microwave according to package directions, then let it cool. Use a paper towel to soak up moisture. Fresh cauliflower rice can also be used. Microwave for a few minutes to soften. Let it cool, then use a paper towel to soak up moisture.
